Description

This Zucchini Spice Cake with Cream Cheese Frosting is everything a cozy dessert should be—soft, moist, and warmly spiced with cinnamon, ginger, nutmeg, and cloves. The zucchini keeps the cake tender while the cream cheese frosting adds a rich, tangy sweetness that balances the spice beautifully. Perfect for gatherings, holidays, or anytime you’re craving a comforting, bakery-worthy treat.

Ingredients

Scale

For the Cake

2½ cups (300 g) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 cups (270 g) finely shredded zucchini (do not squeeze liquid out)

1½ cups (320 g) light brown sugar

1 cup (198 g) vegetable oil

3 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Frosting

8 ounces (227 g) block-style cream cheese, room temperature

½ cup (113 g) unsalted butter, room temperature

1 teaspoon vanilla extract

¼ teaspoon salt

3½ cups (400 g) confectioner’s sugar

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, mix shredded zucchini, brown sugar, oil, eggs, and vanilla until well combined.
Stir the dry ingredients into the wet mixture until just combined—do not overmix.
Pour batter into the prepared pan and bake for 28–34 minutes, or until the center springs back when gently pressed or a thermometer reads 210°F.
Allow cake to cool completely before frosting.